Description

These Indulgent Hot Cocoa Peppermint Cheesecake Bites combine the rich creaminess of cheesecake with the festive flavors of peppermint and chocolate. Perfect for holiday gatherings or as a decadent treat, these no-bake cheesecake bites feature a luscious cocoa-infused filling atop a crunchy chocolate graham cracker crust, topped with crushed peppermint candies and a drizzle of chocolate syrup for an irresistible finish.

Ingredients

Scale

Crust

1½ cups Chocolate Graham Cracker Crumbs (Can substitute with regular or gluten-free)
⅓ cup Melted Butter (Coconut oil works for dairy-free)

Cheesecake Filling

8 oz Cream Cheese (Softened, at room temperature)
1 cup Powdered Sugar (Adjust to taste)
½ cup Unsweetened Cocoa Powder (Quality cocoa recommended)
1 tsp Peppermint Extract (Adjust based on preference)
1 cup Whipped Cream (Substitute with whipped coconut cream for dairy-free)

Toppings

1 cup Crushed Peppermint Candies (Add festive flair)
Chocolate Syrup (To taste, drizzle on top for extra sweetness)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: In a medium bowl, combine the chocolate graham cracker crumbs with the melted butter (or coconut oil). Mix until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly into the base of a lined or greased mini muffin tin or silicone mold, creating an even layer that will form the crust of the cheesecake bites.
Mix the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the unsweetened cocoa powder and peppermint extract, then continue mixing until fully incorporated and the filling is uniformly chocolate and peppermint flavored.
Incorporate whipped cream: Gently fold the whipped cream (or whipped coconut cream for dairy-free) into the chocolate cream cheese mixture. This will lighten the texture, making the filling fluffy and airy, which is ideal for bite-sized treats.
Fill the molds: Spoon or pipe the cheesecake filling over the prepared crusts in the mini muffin tin, filling each to the top. Tap the tin gently on the counter to level the filling and remove any air pockets.
Chill to set: Cover the filled tin with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake bites are firm and set. This allows the flavors to meld and the texture to solidify without baking.
Add toppings: Once set, remove the cheesecake bites from the refrigerator and carefully pop them out of the molds. Sprinkle crushed peppermint candies generously on top of each bite, and drizzle with chocolate syrup to enhance the indulgence.
Serve and enjoy: Arrange the peppermint cheesecake bites on a serving platter and serve chilled. These bites are perfect as a festive dessert or sweet snack during holiday celebrations.

Notes

For a dairy-free version, substitute cream cheese with a dairy-free alternative and use whipped coconut cream instead of whipped cream.
Adjust peppermint extract carefully, as it can be quite potent; start with less and add more to taste.
Use high-quality unsweetened cocoa powder for the best chocolate flavor.
The cheesecake bites require chilling but no baking, making them easy and quick to prepare ahead.
Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.